In a mixing bowl, combine graham cracker crumbs, 3 tablespoons of sugar, and melted unsalted butter until thoroughly mixed. Press this mixture into the bottom of a 6-inch springform pan, forming an even crust.

In a large bowl, beat 24 ounces of cream cheese with an electric mixer until creamy and smooth, approximately 2-3 minutes. Gradually add 150 grams of granulated sugar, mixing until fully combined. Incorporate the 2 ounces of heavy cream, 3.5 ounces of sour cream or Greek yogurt, and 1 tablespoon of vanilla extract, blending until well combined and smooth.

With the mixer on low speed, add the 4 large room-temperature eggs and 1 large yolk one at a time, ensuring each is fully incorporated before adding the next. Once mixed, stop and scrape down the sides.

Place the springform pan containing the cheesecake filling into a larger roasting pan. Carefully fill the outer pan with hot water until it reaches halfway up the sides of the springform.

Preheat your oven to 325°F (165°C). Carefully place the water bath and cheesecake in the oven and bake for approximately 65 minutes. The cheesecake should appear slightly set, with the center gently wobbling.

Once baking is complete, turn off the oven and leave the cheesecake inside for 1 hour with the door slightly ajar. After an hour, remove the cheesecake from the oven and the water bath. Allow it to cool completely at room temperature.

Wrap the cheesecake tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow the flavors to meld and the texture to firm up.

Before serving, drizzle your cooled salted caramel over the cheesecake to create a beautiful presentation. Slice it into wedges and serve.